Cranberry & Fig Chutney

Author Notes:Growing up I never liked Thanksgiving food, cranberry sauce being one of my least favorite items (coming in just behind those marshmallow-adorned sweet potatoes). That is until about 10 years ago when my mom started making this dish. A truly life changing event. —Chrissy / Eat Some, Wear Some

Makes: 2 quarts

Ingredients

2
pounds fresh cranberries

8
ounces black mission figs

1
yellow onion, diced

1
cup golden raisins

2
cups brown sugar

1 1/2
cups apple cider

1
orange, juice and zest

1
lemon, juice and zest

2
teaspoons kosher salt

1
teaspoon ground cinnamon

1
teaspoon red pepper flakes

1/4
teaspoon ground cloves

2
teaspoons mustard seeds

2
teaspoons ginger, grated

1
bunch fresh thyme, tied together

In This Recipe

Directions

Combine all of the ingredients in a pot, bring to a boil then simmer for 20-25 minutes, stirring occasionally, until thickened slightly.

Serve warm or at room temperature. Make this a few days ahead to lessen the load on Thanksgiving day.